Coconut layer cake

Time Active work time: 30 minutes Total preparation time: 1 hour 30 minutes
Yields Serves 12
Coconut layer cake



Cream butter and sugar. Add eggs and mix thoroughly.


Sift together flour, cream of tartar and baking soda. Add to butter mixture. Mix well. Add milk and coconut milk.


Line bottoms of 2 (8-inch) round cake pans with parchment paper and coat with nonstick cooking spray. Divide batter between pans. Bake cakes at 350 degrees until toothpick inserted in center comes out clean, 20 minutes. Cool in pans on rack, then remove.

Custard filling


Combine cornstarch with coconut milk and milk in small saucepan. Add sugar, egg yolk and coconut, and cook over low heat, stirring constantly, until thick, 5 minutes. Cool, about 1 hour. Spread between cake layers.



Boil sugar and water in saucepan without stirring until it threads from spoon or reaches 230 degrees on a candy thermometer. Beat slowly into beaten egg whites, then increase mixer speed to medium and beat until frosting-like in consistency, 2 to 3 minutes.


Spread on top and sides of cake. (Frosting must be used immediately or it will dry out.) Sprinkle coconut over top of frosting, pressing down lightly.

We’ve made two “modern” additions to Mrs. Brill’s recipe: using parchment paper and nonstick cooking spray for the pans.

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